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healthy food recipes

breakfast

They say breakfast is the most important meal of the day, and when you start off with the following healthy breakfast recipes you’re going to be starting off on the right foot. The beauty is that many of them are easy to make, so if you’ve only got one eye open you can still whip together something food for you and tasty too.

Eggs

Eggs are definitely near the top of the list for most popular breakfast food. They provideprotein, and are a sure sign that morning has begun. Combined with other healthy foods they make for a well-rounded meal.

Baked Eggs in Avocado with Guacamole

 

  • 1 Avocado

  • 2 Eggs

  • 1/2 Medium Tomato, diced

  • 2 Tbsp White Onion, chopped

  • 1 Garlic Clove, minced

  • 1 tsp Lime Juice

  • Sea Salt to taste

Preheat oven to 450°.

 

Cut the avocado in half and remove the pit. Scoop out enough flesh to leave about a 1/2 inch border of flesh remaining in the peel of the avocado and reserve in a small bowl. Score the remaining avocado flesh crosswise and lengthwise, not cutting the peel

Crack an egg into each avocado half and prop each half up by creating a little holder for each out of aluminum foil. To do this, simply take a bit of aluminum foil and shape it into a “u” shape, and prop it up under the smaller end of the avocado. This will keep the egg from spilling out of the avocado as it bakes

Crack an egg into each avocado half and prop each half up by creating a little holder for each out of aluminum foil. To do this, simply take a bit of aluminum foil and shape it into a “u” shape, and prop it up under the smaller end of the avocado. This will keep the egg from spilling out of the avocado as it bakes

Place the avocado halves in the oven on a baking sheet for 15-20 minutes or until the egg whites are cooked, but the yolk remains runny.

Meanwhile, while the eggs are cooking, mix the reserved avocado flesh, tomato, onion, garlic, lime juice, and salt together with a fork for a chunky guacamole. Set aside.

Remove baked eggs from the oven and serve topped with guacamole (or on the side) and a bit of Greek yogurt or sour cream.

 

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Vegan Blueberry Muffin Pancakes

  • 1 flax egg or chicken egg

  • 1 Tbsp Earth Balance, melted (or other non-dairy butter)

  • 1/2 cup unsweetened almond milk

  • 1 Tbsp agave nectar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • pinch salt

  • 1/2 tsp pure vanilla extract

  • 1/2 cup whole wheat pastry flour OR unbleached all purpose

  • 1/4 cup blueberries, fresh or frozen (slightly thaw frozen berries in the microwave)

  • {Streusel}

  • 2 Tbsp raw sugar

  • 2.5 Tbsp unbleached all purpose flour

  • 1 Tbsp Earth Balance

  • Preheat oven to 350 degrees F. Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and Bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel  ..  Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface

 

 

      To the same large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth                     Balance, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until

      well combined

 

       Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-          10 minutes

Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup

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   Lunch

Mexican Style Scramble Stuffed Peppers

  • 3 Bell Peppers, cored

For each Pepper Individually:

  • 2 Large Eggs

  • 1 Tbsp. Red  Onion, Chopped

  • 2 tsp. Scallions, Sliced

  • 1 tsp. Diced Pickled Jalapeños

  • 1 tsp. Fresh Cilantro, chopped

  • 1 inch cube of Pepper Jack Cheese cut into tiny squares

For Garnish:

 

  • Fresh Salsa

  • Greek Yogurt or Sour Cream

Preheat Oven to 400

In a glass or small bowl (I like using a glass because it’s easier to pour from), whisk together the ingredients for one pepper and pour into the cored out pepper. Do this for each pepper.

Place peppers upright on a cookie sheet, glass baking dish, or as I like to use, a loaf pan. Place in the pre-heated oven for 35-40 minutes.

Garnish peppers by filling the remaining space with salsa and then topping with Greek Yogurt or Sour Cream..

Serve it hot !!!

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   Dinner

Breadless Tuna Melt in a Tomato

  • 2 medium-large tomatoes

  • 1 6oz. Can of Tuna in Water (no salt added)

  • 2 Tbsp. Nonfat Greek Yogurt (I use Fage 0%)

  • 1 Tbsp Chopped Fresh Basil

  • 2 Tbsp Chopped Red Onion

  • 2 Tbsp Diced Red Bell Pepper

  • Salt and Pepper to taste

  • 2 slices of Pepper Jack Cheese

Slice off the top of each tomato and scoop out the insides using a knife and a spoon. You can discard  the “guts” of the tomato, use it in another recipe, eat it as-is, or feed it to your pig. Set tomato cups aside.

In a bowl, mix together tuna and yogurt with a fork until well blended. Add all remaining herb and vegetable ingredients and mix well with a fork.

Stuff the tuna mixture into the tomato cups. Use your fork to really press it in there and make it compact. You can round out the tops a bit as I have here

Top each tomato with a slice of Pepper Jack Cheese and place on a baking pan or baking dish. I like to use a loaf pan, since it is small and deep.

Set in the oven on broil for 3 minutes or until cheese melts and gets a little bit brown on top

 

 

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